1 kg (2 lb) potatoes
salt and freshly milled black pepper
225 g (8 oz) lean ham
150 ml (1/4 pint) milk
100 g (4 oz) Parmesan cheese, grated
pinch of grated nutmeg
150 ml (1/4 pint) soured cream
4 tablespoons chopped fresh mixed herbs
1 tablespoon breadcrumbs
25 g (1 oz) butter
1. Scrub the potatoes, drop them into a large saucepan of salted boiling water and boil for about 30 minutes, until cooked.
Meanwhile, cut the ham into equal cubes.
2. Drain the cooked potatoes, evaporate some of the moisture, peel and mash. Mix the mashed potato with the milk, ham and Parmesan and season with salt, pepper and nutmeg.
3. Grease an ovenproof dish with butter and fill with the potato mixture. Beat the soured cream with the eggs and chopped herbs and pour over the potato. Sprinkle with the breadcrumbs and dot with the butter.
4. Bake on the middle shelf of a hot oven (220°C, 425°F, gas 7) for about 20 minutes.
Serve with: fresh mixed salad of radicchio and lamb's lettuce.
For a chunkier dish slice the cooked potatoes instead of mashing them.